What Is All The Hype About Trans Fats

Trans fatty acids are synthetic saturated fats. There are small amounts that occur naturally, but the problem ones are fabricated from the hydrogenation process. Hydrogenation is a chemical process where oils are hardened. The process uses heat between 248 and 410 degrees Fahrenheit. High pressure is applied, forcing hydrogen atoms into the chains of unsaturated fatty acids. A metal catalyst of zinc, copper or nickel is used to react with the hydrogen gas. Most of what is found in foods is partially hydrogenated instead of full hydrogenated. This partial or "brush" hydrogenation is a minimal conversion but causes the creation of trans fat.

Hydrogenation increases the shelf life of products in which it is used. The taste and consistency of hydrogenated oil gives the products a flavor that is hard to resist. The stability of the oil means a product has a longer shelf life, which companies love. It is found in cakes, cookies, French fries and many other food products. Restaurants typically use the oil for their deep cookers so do not think that this ingredient is limited to fast food places.

Some manufacturers who already have trans fat free foods available usually advertise it on the front. Until the labeling requirements are active, a little detective work is all it takes to figure out if the product contains trans fat. Look for hydrogenated or partially hydrogenated oil in the ingredients list. If it is one of the top four ingredients, it is a major part of the product and should probably not be purchased. If a product contains two or more different products, the one with none or little hydrogenated oil may be listed first. If you do not read down the whole list, you might miss it.

The FDA will be allowing any food that has less than .5 grams of trans fat per serving as trans fat free. If the product is something like stick margarine that is used regularly, you could still be getting more trans fat in your diet than you want. Check with your waiter or manager while in a restaurant to find out what kind of oil they are using for cooking. Do not take vegetable oil for an answer; it may still be partially hydrogenated.

By the time the new labeling rules have been in effect, most companies will have already phased out or are in the process of removing partially hydrogenated oils from their ingredient list. It will take some time for companies to recreate their foods so that they taste the same.